Directions:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.
- Drain; transfer to large bowl.
- Drizzle pickle juice over potatoes and toss gently.
- Cool to room temperature.
- Whisk mayonnaise, buttermilk, mustard, sugar and pepper in medium bowl to blend.
- Pour over potatoes.
- Add eggs, onion, celery, and pickles and toss gently to blend.
- Season to taste with salt.
- Can be made 8 hours ahead.
- Chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.76 Kcal (1448 kJ) | ||
| Calories from fat | 161.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.94g | 28% | |
|---|---|---|---|
| Cholesterol | 79.71mg | 27% | |
| Sodium | 345.46mg | 14% | |
| Potassium | 989.37mg | 21% | |
| Total Carbs | 40.19g | 13% | |
| Sugars | 9.42g | 38% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 2.2mg | 12% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.43 Kcal (500 kJ) | ||
| Calories from fat | 55.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 28% | |
|---|---|---|---|
| Cholesterol | 27.53mg | 27% | |
| Sodium | 119.33mg | 14% | |
| Potassium | 341.74mg | 21% | |
| Total Carbs | 13.88g | 13% | |
| Sugars | 3.25g | 38% | |
| Dietary Fiber | 1.73g | 20% | |
| Protein | 2.48g | 14% | |
| Vitamin C | 7.3mg | 35% | |
| Iron | 0.8mg | 12% | |
| Calcium | 17.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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